Name: Pineapple Salmon Kabobs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 tablespoon sesame oil; 2 tablespoons lime juice (or use rice vinegar); 2 tablespoons honey ((can use brown sugar)); 1/3 cup low sodium soy sauce; 2 large garlic cloves (grated or very finely minced); 1 tablespoon grated fresh ginger; 2 pounds skinless salmon fillets cut into 1 1/2-inch cubes; 2 1/2 cups fresh pineapple, cut into 1-1/2-inch chunks; 1 medium red onion cut into 1-1/2-inch wedges, separated; 2 small bell peppers, cut into 1-1/2-inch pieces ((I used green and red)); 2 tablespoons olive oil; oil for oiling the grill grates

Buzzing with bright flavours, these tangy and mildly sweet Pineapple Salmon Kabobs come together super fast and are the perfect meal for savouring summer.

Grilling food on a skewer is a wonder of summer. In this simple recipe, pineapple salmon kebabs come together in no time and make for a special, flavourful meal that tastes like summer. Meaty cubes of salmon are marinated in a sweet-salty, ginger-spiced sauce then threaded into skewers with chunks of pineapple, red onion, and bell peppers.

Table of Contents[Hide]

Ingredients You’ll Need
How To Clean And Oil The Grill To Cook Fish
How To Grill Pineapple Salmon Kabobs
Can I Cook The Kabobs Indoors?
How Do You Know When Salmon Is Cooked?
Tips
Best Skewers For Salmon Kebobs
Storage Tips
Serving Suggestions
Other Salmon Recipes To Try

When grilled, the salmon becomes lightly charred and smoky but stays juicy and tender inside. Likewise, the high heat of the grill caramelizes the fruit and vegetables’ sugars, intensifying their sweetness even more. These delightfully tangy and mildly sweet kebobs are a perfect midweek treat for the family or for entertaining friends.

Ingredients You’ll Need

Grilled salmon and pineapple are delicious with just a light brushing of olive oil and seasoned with salt and pepper. But the ginger-spiced sauce adds a new dimension that makes these pineapple salmon kebobs completely irresistible. I like to marinate the salmon for just 15-20 minutes while I cut up the pineapple and veggies and heat up the grill. Even with a short time in the marinade, the salmon will soak up tons of the delicious flavours.

For the kebobs:

Salmon – Use salmon fillets if possible to make it easier to cut into chunks.
Pineapple – You really must use fresh pineapple here. Canned pineapple will not taste as good nor will it hold up well on the grill.
Veggies – I used red onion, and bell peppers (any colour combo works). If you prefer your veggies to be a little more cooked and softer, feel free to skewer them separately to allow more cooking time on the grill.
Olive oil – For the veggies and pineapple.

For the marinade:

Low-sodium soy sauce – For the best umami flavour.
Ginger – Fresh ginger root is best here. I keep mine frozen and grate it into sauces as needed.
Garlic – For loads of pungent flavour.
Toasted sesame oil – Nutty and fragrant, it enhances the flavours if this marinade.
Honey – For just a smidge of sweetness. You can also use brown sugar, coconut sugar, or maple syrup.
Lime juice – Adds freshness while keeping the marinade from being too sweet.

How To Clean And Oil The Grill To Cook Fish

For best results when grilling food you should always start out with a clean grill. But especially when cooking fish, it is imperative that you clean and oil the grates diligently. Here are the steps I recommend:

Heat the grill, covered, to medium-high heat or until it reaches about 450 degrees F. Once the grill has reached this temperature, use a grill brush to clean the grates thoroughly.
Dab some paper towels in oil and wipe all over the grates. Be extra generous with the oil to ensure it is well coated. I use grapeseed oil or an inexpensive olive oil.
Cover the grill and heat for another 5 minutes. When ready to place the fish on the grill, uncover and wipe the grates again with more oil. Be just as generous as the first time.

How To Grill Pineapple Salmon Kabobs

This recipe is for grilling pineapple salmon kabobs, but if you don’t have access to a grill, they can be cooked indoors in a large skillet or grill pan. (See section below for instructions).

Prepare marinade: In a medium bowl, whisk together marinade ingredients. If using wooden skewers, soak them now for at least 20 minutes.
Marinate salmon: Place salmon pieces in a bowl or large zip-top plastic bag, pour half of the marinade over salmon and toss to coat. Cover and refrigerate 20-30 minutes to marinate.
Prepare the pineapple and veggies: Place the pineapple chunks and veggies in a bowl and toss with 2 tablespoons olive oil.
Preheat grill: Prepare outdoor grill for direct grilling over medium-high heat. See section above for how I clean/oil the grill.
Prepare kabobs: Remove salmon from marinade; reserve marinade. Thread salmon, pineapple, and veggies on the skewers, alternating one piece of salmon with the pineapple and a few veggies in between. Tip: Make all pineapple and veggie skewers if you run out of salmon.
Simmer marinade: Place reserved marinade in a small saucepan, heat to a boil over medium heat; boil 1 minute. Lower heat and simmer 2-3 minutes until thickened. Set aside.
Oil grill: Coat grill rack with oil; reduce grill heat to medium.
Grill the kabobs: Place kabobs on hot grill rack and cook 8 to 12 minutes, covered, or until salmon turns opaque throughout and internal temperature of salmon reaches 145°, rotating kabobs 1/4 turn every 3 to 4 minutes and brushing often with reserved marinade.

Can I Cook The Kabobs Indoors?

Grilling does great things to these pineapple salmon kabobs adding char and smoky flavours. But if you don’t have a grill, or prefer to cook them indoors you have a few options:

On a griddle or grill pan. Heat a griddle or grill pan on the stovetop over medium heat; brush lightly with oil. Arrange the kabobs in a single layer and cook for 4 to 5 minutes a side; brush over 1/4 cup of reserved marinade. Use tongs to turn kabobs over, brush over with 1/4 cup remaining marinade and cook for a further 4 minutes, or until salmon is cooked to your liking.

In the oven. Place a rack 5-6 inches under the broiler; preheat broiler on high. Arrange the pineapple salmon skewers on a baking sheet and broil for about 3-4 minutes on one side. Brush over 1/4 cup of reserved marinade. Use tongs to turn kabobs over, brush over with 1/4 cup remaining marinade and cook for a further 2-3 minutes, or until salmon is cooked to your liking.

How Do You Know When Salmon Is Cooked?

I don’t get too hung up on not overcooking the salmon because I actually don’t mind my grilled salmon a tad overcooked. Gasp, I know. But if that means a bit more smoky flavour and charred bits, then so be it.

If, however, you cringe at the thought of your salmon being overcooked, this is not the time to multi-task. Stand right by the grill the whole time and pull them off as soon as the salmon is looking opaque on all sides, about 8 minutes total. If you have an instant-read thermometer, the temperature should read about 140ºF when inserted into the thickest part.

Tips

Don’t cut the salmon too small. Don’t cut the salmon into pieces the are smaller than 1 1/2-inch or they will cook long before the pineapple and veggies have had a chance to cook.
Cut pineapple and veggies same size as salmon. This allows for more even cooking.
Cook any extra pineapple and veggies separately. It probably goes without saying that if you have any extra pineapple or veggies, be sure to skewer them up and grill them as well. I even add more veggies like zucchini or mushrooms and brush them with the same sauce—so good!
Clean and oil the grates. Particularly if grilling fish, it’s best to always give the grate a good brushing. Once the grates are clean and heated, dab some paper towels in oil and brush all over the grates. Be extra generous with the oil when cooking fish which has a tendency to stick.
Use a grilling basket. If you don’t have a lot of experience grilling fish, a grill basket will make it less likely for your fish to stick.
Add some hot sauce. If you like a spicy kick, add a few shakes of your favourite hot sauce, or some red pepper flakes, to the marinade.

Best Skewers For Salmon Kebobs

I have pretty much given up on wooden skewers for grilling. No matter how long I soak them they seem to burn to a crisp. Thin, round metal skewers are also not ideal because the food will just twirl around as it grills making it hard to maneuver. Fish in particular, with it’s more delicate, flaky texture, is even trickier to keep from spinning around.

To keep the fish in place when turning the kebabs on the grill, I like to use wide flat metal skewers. Two thin, round skewers will also work and if you use wooden ones, make sure to soak them for at least 30 minutes. Using two skewers will also make it easier to flip the kebobs.

Storage Tips

It’s best to eat fish the day it is cooked. That said, if you have some leftover pineapple salmon kabobs, they will keep well in the fridge in an airtight container for up to one day. I prefer to not reheat salmon so I enjoy it cold as is or tossed into salads or grain bowls.

Serving Suggestions

Along with all other fish, salmon has gotten very expensive no matter which salmon you buy or where you buy it. When you serve it kabob-style with other veggies and sides, it really helps stretch a smaller amount. I like to grill all veggie skewers alongside the pineapple salmon kabobs, which makes the whole meal even more filling and fun. Here are some of our favourite non-grilled sides to serve with these pineapple salmon kabobs:

Coconut rice
Cowboy caviar
5 bean salad
Italian salad
Panzzanella salad
Quinoa salad (recipe can be found on my instagram reels)

Other Salmon Recipes To Try

If you give this Pineapple Salmon Kabobs recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!

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